Cream almond butter, butter and sugars together. Blend in egg well. Mix together with buckwheat flour, powder, soda and salt. Stir in shredded coconut, then blend in coconut flour until you have a good cookie dough. You should be able to form balls without the dough being too sticky or too dry. Form into balls and place on an ungreased cookie sheet. Bake at 350 degrees for approx. 5-10 minutes.

Keep in mind that I'm guessing a little on the measurements because I don't always measure. I kind of just eyeball it a lot. I'm also guessing on baking time because I go by smell (my oven doesn't have a timer, or even an oven light or door window!) and my oven is small, so it tends to bake things a little more quickly than average sized ovens.

I'll try to post a picture in the near future.

I'm fairly ignorant on what is truly, I mean TRULY gluten-free, so if any of the ingredients aren't truly gluten-free, then please let me know. If you need it casein or dairy-free, you could try substituting the butter for coconut oil, but I haven't tried it, so I don't know how they'd turn out.

PS....this recipe is copyrighted by me. Do not copy without permission. Feel free to pin it or link to it on facebook, but please don't steal it and submit it as your own recipe. Thanks!